The spanakopita can be baked and then frozen, tightly wrapped, up to 2 weeks before serving.
These are delicious! I’ve been having them for breakfast...just like a breakfast pastry only better!Read More
I doubled the recipe and made these for a small dinner party. Everyone commented on the assembly and how they enjoyed the extra crisp! The filling had the perfect ratio of spinach to cheese and packed flavor. I even froze a batch and it came out just as great as when made fresh!Read More